Photograph of the finished Stir fried pea shoots

China · Ngọn đậu Hà Lan xào tỏi

Stir fried pea shoots

15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pea shoots Pea shoots 2.6 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of White pepper White pepper 0.4 oz
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pick the tender shoots and leaves, discarding the old stems as they are tough and fibrous.
  2. 2 Wash and drain completely for 20 minutes; if there is still water, the pan will cool down and the vegetables will release their water.
  3. 3 Heat a pan with lard and oil until it smokes.
  4. 4 Sauté the crushed garlic for 15 seconds, then add the vegetables and stir-fry over high heat for 45 seconds.
  5. 5 Forty-five seconds is the limit; if the beans are overcooked, they will become mushy and turn yellowish.
  6. 6 Pour Shaoxing wine around the rim of the pan, season with salt and sugar, and serve immediately.
Start cooking